Slow Cooker Chile Verde Soup
Chile Verde Soup you can make in the slow cooker or on the stove! Such an easy and delicious soup. My family rates it 10/10!
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
- 1 pound boneless skinless chicken breasts
- salt and freshly ground black pepper
- 2 teaspoons olive oil
- 1 small onion
- 2 ribs celery , chopped (about 1/2 cup)
- 1 clove garlic
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 cup salsa verde like the herdez brand
- 3 1/2 cups low-sodium chicken broth
- 14.5 ounce can northern white beans , drained and rinsed
- 11 ounce can corn , drained
- 1/3 cup fresh cilantro , chopped
- 1 cup shredded cheddar cheese
- 1 avocado , peeled, seeded and chopped
FOR THE SLOW COOKER:
Season chicken with salt and pepper and place it in the bottom of the slow cooker.
Add olive oil to a skillet over medium heat. Add chopped onion and celery and saute for 2 minutes.
Add garlic and cook for another minute. Add them to the slow cooker.
Add cumin, chili powder, salsa verde, chicken broth, beans, and corn.
Cover and cook on LOW for 2-3 hours.
Shred chicken and return to the pot along with the cilantro. Serve with cheese and avocado on top.
FOR THE STOVE TOP:
Season chicken with salt and pepper.
Add olive oil to a large skillet over medium heat.
Cook chicken for several minutes on both sides, turning once, until cooked through.
Remove to a plate and allow to rest for 5 minutes before shredding it with a fork.
Add chopped onion and celery to the pan and saute for 2 minutes. Add garlic and cook for another minute.
Add chicken and veggies to a large pot.
Add cumin, chili powder, salsa verde, chicken broth, white beans, corn and cilantro.
Bring to a simmer and cook for 3-4 minutes more. Serve with cheese and avocado on top.
Calories: 351kcal | Carbohydrates: 33g | Protein: 21g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 967mg | Potassium: 1011mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1015IU | Vitamin C: 19.4mg | Calcium: 217mg | Iron: 3.6mg